One of my favorite dinners as a child was Beef Stroganoff (I hadn’t seen the light yet). My mom would lug out the electric skillet and make a huge batch of it for dinner.
Things have changed a bit in my dietary life since then, but the memory of stroganoff and how much I liked it still lingers. The egg noodles have been replaced with gluten-free Quinoa shells, the beef has been replaced by mushrooms, and the sour cream is now vegan.
The end result…bliss. My family lapped-up this dinner.
INGREDIENTS
1 cup diced onion 12 ounces mushrooms (1/2 finely diced, 1/2 sliced) 1 Tbs. Earth Balance soy-free spread 1 box Quinoa shell pasta 2 Tbs. cornstarch + 2 Tbs water (make a slurry) 1 cup vegetable broth 1/4 cup white wine (optional) 1 cup So Delicious unsweetened coconut milk 3/4 tsp. salt pepper to taste 1/3 cup So Delicious original creamer 2/3 cup Sour Supreme Chopped cilantro and / or parsley for servingPreheat the oven to 350 degrees.
After cleaning the mushrooms, place half of them in the food processor and process until finely diced. Slice the remaining half of the mushrooms.
Sauté the onions, mushrooms, and Earth Balance until the onions are translucent.
While sautéing the onion and mushroom mixture, boil the shells until they are very al dente. You do not want to cook the pasta too much or it will become soggy when you bake it. When the pasta is ready, drain it and pour it into a casserole dish.
Once the onions are translucent add the broth, So Delicious coconut milk, and wine (optional) to the onion and mushroom mixture. bring the mixture up to a low boil and add the cornstarch slurry along with the salt and pepper. Allow the mixture to thicken. When the sauce has thickened, take it off of the heat and mix in the creamer and Soup Supreme.
Pour the finished sauce over the noodles, mix to incorporate, and bake covered for 30-45 minutes until the noodles are soft and have absorbed a good amount of the sauce.
Serve topped with chopped parsley and / or cilantro.
For a printable version of this recipe click here.
Ok, this look so delicious (and easy) and I’ve been hunting for the best looking vegan stroganoff. I’m definitely trying this, thank you for the recipe.
Not a mushroom/stroganoff kinda gal, but you just might have me convinced. And it looks so easy!
This looks really tasty, I have been trying to come up with a stroganoff recipe with mushrooms, plus you’ve made it vegan. Thanks for sharing, I am going to pass this on to my daughter s well, hope you don’t mind.
Mmm! I love mushrooms! That looks SO delicious! I cannot wait to try it!
Oh yum! Hearty dishes like this are perfect for this time of year.
I tried to make a mushroom stroganoff once without using a recipe and it was a little gag-worthy. This, however, loooks great and I’ll try it next time I need some stroganoff!
Hi veggie grettie. I’m a kind life member and started reading your blog. I’m all the way over in New Zealand. I made your mushroom stroganoff for dinner tonight. What a treat! Thanks for sharing such a delicious recipe!
Hi Donna! It is so nice to meet you. Thank you so much for taking the time to write in and let menknow that you liked my recipe. I am thrilled to have you as a reader 🙂
Hi! I’m over from The Kind Life. This dish looks delicious! I’m fascinated by your quinoa shells. I’ve never heard of them but will be on the lookout!
Thanks Bonnie! The dish is great with the quinoa shells, but is also great with their elbow pasta…yum!
I just made this today and it was so good. It was a childhood favorite for my fiancee and he absolutely loved it!
I am so glad you guys liked it. Just out of curiosity, did you make it with or without the wine???
We did it without the wine. I will post a pic on my blog and link to your recipe soon. 🙂
I’m obsessed with mushrooms and this looks amazing. Can’t wait to try!
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Trying this tonight!!!
I just made a wonderful version by Dr. Fuhrman.
Wondering if the Coconut mylk is interchangeable with say unsweetened soy mylk? Does the Coconut mylk lend a coconut flavor??
Thanks a bunch!
Hi Kate! You can absolutely use unsweetened soy milk in my recipe…that would be a great substitute. And no…the coconut milk I used doesn’t add a coconut flavor at all. Let me know how it turns out.
I made this last night for dinner and it was delicious! In fact, I brought leftovers to work with me today 🙂 Thank you for a wonderful recipe!
I am thrilled that you liked it. I am a huge left-over lover too. In fact, I am having left-overs for lunch today as well. Thanks for taking the time to let me know you liked my recipe…it made my day!
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We love pasta and this looks absolutely delicious!! This is on our meal list immediately!! Thanks for sharing!
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